This classic Italian-American dish features fusilli pasta tossed in a luxurious vodka sauce that balances creamy richness with a subtle tang from tomatoes and a gentle kick from vodka. The sauce is built on a base of sautéed onions, garlic, and mushrooms, which add depth and earthiness. Heavy cream and Parmesan cheese create a velvety texture that clings beautifully to the spiraled pasta. ItâÂÂs a comforting yet sophisticated meal that feels special without being difficult to prepare. Ideal for date nights or when you want to impress guests with minimal effort, this recipe brings restaurant-quality flavor to your home kitchen. Serve with a simple green salad and crusty bread for a complete experience.
Fusilli (Pasta With Vodka Sauce
Description
This classic Italian-American dish features fusilli pasta tossed in a luxurious vodka sauce that balances creamy richness with a subtle tang from tomatoes and a gentle kick from vodka. The sauce is built on a base of saut&# 195;©ed onions, garlic, and mushrooms, which add depth and earthiness. Heavy cream and Parmesan cheese create a velvety texture that clings beautifully to the spiraled pasta. ItâÂÂs a comforting yet sophisticated meal that feels special without being difficult to prepare. Ideal for date nights or when you want to impress guests with minimal effort, this recipe brings restaurant-quality flavor to your home kitchen. Serve with a simple green salad and crusty bread for a complete experience.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook fusilli according to package directions until al dente.
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Meanwhile, in a medium saucepan over medium heat, melt 1/4 cup butter.
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Add chopped onion and minced garlic to the saucepan and sauté, stirring frequently, for about 3 minutes until softened.
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Add sliced mushrooms and cook for 2 minutes longer until they begin to release their moisture.
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Reduce heat to medium-low and add vodka, salt, pepper, and basil.
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Simmer the mixture for 20 minutes, allowing the sauce to thicken and the alcohol to cook off.
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Stir in heavy cream and cook for 2 minutes until heated through but not boiling.
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Remove the saucepan from heat and stir in grated Parmesan cheese and chopped parsley.
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Drain the cooked fusilli and place it in a large serving bowl.
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Add the remaining 2 tablespoons of butter and chopped tomatoes to the warm pasta.
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Pour the vodka sauce over the pasta and toss gently until everything is evenly coated and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 53.8kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 48.2mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can increase the amount of heavy cream to 1.5 cups.
If you prefer a tomato-forward flavor, consider adding 1/2 cup of crushed tomatoes along with the fresh tomatoes.
Vodka helps to enhance the tomato flavor and balance the creaminess; do not skip it unless necessary. If avoiding alcohol, substitute with an extra 1/4 cup of pasta water and a splash of lemon juice.
Fresh basil can be used instead of dried for a brighter herb flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore consistency.
Serve immediately while hot for the best texture and flavor.
